The only Sicilian in the competition, Andrea Pellegrino is a pastry chef and will work alongside Andrea Pellegrino to represent Italy at the World Championship.
Andrea Pellegrino is the brilliant chef who triumphed in the prestigious Italian Cous Cous Championship . The competition, organized by Conad and held as part of the Cous Cous Fest 2024 .
Andrea Pellegrino, a Sicilian from Campobello di Mazara, in everyday life works as a pastry chef at the renowned Oasi bar in Castelvetrano. He won over the jury, chaired by Giusi Battaglia , a well-known journalist and face of the Food Network. The jury also included Roberta Garibaldi, professor of Tourism Management at the University of Bergamo, Fulvio Marino , an established master baker and television personality, Nicoletta Moncalero , a journalist for the Gedi Group, Giovanni Anania , marketing director of Pac2000A Conad and the chef from San Vito Giovanni Torrente . Their hearts were won over by an extraordinary recipe for sweet-tasting couscous, wonderfully titled "Rapsodia di couscous".
“For me, couscous represents the union and culture of peoples,” said the winning chef , “and in this recipe I wanted to take inspiration from different countries to try to find a balance and a combination of flavors. It is made up of ingredients such as raspberry caviar, liquid mango sauce, pistachio streusel, salted white chocolate mousse and jasmine.”
On stage, Andrea Pellegrino was awarded by Giovanni Mastrantoni , president of Pac200A Conad, Francesco Avanzini, general manager of Conad and by the mayor of San Vito Lo Capo, Francesco La Sala .
Andrea Pellegrino, together with his teammate Antonino Ingargiola , originally from Mazara del Vallo and worker at the renowned restaurant "Bik Bak" in San Vito Lo Capo, will proudly represent Italy in the next Cous Cous World Championship , which will begin on Thursday 26th.
>>> see all the competing teams
Andrea Pellegrino triumphed over competitors Nando Buzzo from Carloforte (South Sardinia), Alessio Campochiaro from Carrara (MS) and Claudio Di Dio from Gallarate (Varese). The special UniCredit prize for the most sustainable recipe was awarded to the latter, who presented his "Cous cous orthocentrico 100% vegetale".
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